Description
A festive, twice-baked cookie featuring creamy white chocolate, tart cranberries, and crunchy pistachios—perfect for gifting, dunking, or snacking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup shelled roasted pistachios
- 3/4 cup white chocolate chips or chopped white chocolate
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat sugar and eggs until pale. Add vanilla.
- Gradually mix in the dry ingredients. Fold in cranberries and pistachios.
- Divide dough in half; shape into two logs on baking sheet.
- Bake for 25–30 minutes until golden. Cool 10 minutes.
- Slice logs diagonally into 1/2-inch slices. Lay flat on sheet.
- Bake again 10–12 minutes per side. Cool on a wire rack.
- Melt white chocolate and drizzle or dip biscotti. Let set.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg